Healthy bread crumbs

ABSTRACT

The present invention relates to healthy bread crumbs and particularly bread crumbs made from whole wheat flour, rye flour, whole grain flour; low fat and/or baked blue tortilla chips, potato chips and tortilla chips; any type of nuts; pretzels made from whole grain and any type of oat or bran product.

RELATED APPLICATION

[0001] This present application is a Divisional of U.S. Ser. No.09/925,191 filed Aug. 9, 2001 now pending, which is aContinuation-In-Part of U.S. Ser. No. 09/558,780, filed Apr. 26, 2000,now abandoned.

FIELD OF THE INVENTION

[0002] The present invention relates to healthy bread crumbs andparticularly bread crumbs made from whole wheat flour, rye flour, wholegrain flour; low fat and/or baked blue tortilla chips, potato chips,tortilla chips; any type of nuts, pretzels made from whole grains andany type of oat or bran product.

BACKGROUND OF THE INVENTION

[0003] When food is eaten and digested it is broken down into glucose.Glucose in the blood stream (blood sugar) needs to be regulated. Toomuch causes hyperglycemia, too little causes hypoglycemia. The body usessome of the glucose immediately as energy, and stores the excess asglycogen and fat. Glucose is regulated by hormones produced in thepancreas, namely insulin and glucagon. High blood sugar causes insulinto be released. Low blood sugar causes glucagon to be released which inturn releases some of the stored-up glycogen. This process works as longas food is eaten and digested in a slow and steady way. When energydemand by the body is high, glucose (fuel) is released. When the body isresting glycogen is stored either a quick source of energy, or as fatfor long term demand. But if an overload of food is eaten without acorresponding increase in activity, turning the glucose into fat is thequickest and easiest way for the body to store the excess. Differentfoods are digested and turned into glucose at different rates. Factorsthat influence the speed that foods are converted to glucose include thecomplexity of their molecular structure. For example, complexcarbohydrates break down slower than simple ones. Other factors that candramatically affect the speed of digestion include fiber content offoods, amount of fat and protein in the foods, and cooking andprocessing methods.

[0004] It is generally recommended that 50-60% of a person's diet becomposed of carbohydrates contained in foods of plant origin. Whenplanning a well-balanced diet the majority of foods should be chosenfrom fruits, vegetables, and whole grains which provide a person with anabundant supply of digestible and nondigestible carbohydrates, as wellas vitamins, minerals and phytochemicals which are unique to plantfoods.

[0005] The digestible carbohydrates include sugar-containing foods suchas fruits and sweets, and starch-containing foods such as potatoes,rice, breads and cereals, and pasta. The nondigestible carbohydrates arethe dietary fibers. Fiber is that component of a well-balanced diet thatresists digestion in the human gastrointestinal tract.

[0006] The average American diet contains between 10-15 grams of dietaryfiber per day. Although the exact requirement for dietary fiber is notknown, the suggested level includes ingestion of between 20-35 grams perday.

[0007] U.S. Pat. No. 4,609,558 relates to farinaceous product particleshaving properties comparable to those of bread crumbs that are producedby continuously mixing the individual components with a leavening agentinto a continuous extruder/cooker, extruding the cooked dough, cuttingthe extruded dough into small lengths, grinding it while still moist andwarm into small particles, heating the particles to simultaneously toastand dry same to a desired color, texture and moisture.

[0008] U.S. Pat. No. 5,175,010 relates to a process for continuouslymanufacturing a farinaceous product similar to bread crumbs in texture,shape and taste properties, without fermenting, proofing, loafing, orresting the dough, including the steps of continuously mixing a drycomposition including flour, chemical leavening, and minor amounts ofdough conditioner, miscellaneous ingredients, and optionally dry yeastwith a brew including water, hydrogenated vegetable oil and optionallydry yeast to form a dough.

[0009] U.S. Pat. No. 5,458,902 relates to a high protein content breadproduct. The patent relates to a composition for preparing a breadproduct containing a grain flour having a wheat protein content betweenabout 17% and about 30% by weight, “low heat” non-fat dry milk solidspresent in an amount between about 9% and about 100% based on flourweight that is effective to provide a bread product having anadditive-free specific volume greater than about 4.0 cc/g, andoptionally including “high heat” non-fat dry milk solids to augment theprotein and calcium levels of the composition, one or more vegetablegums to improve the loaf volume, shape and structural strength of thebread product, or combinations thereof, wherein the combined percentageof milk solids is less than 100% based on flour weight.

[0010] U.S. Pat. No. 5,789,012 relates to flours prepared from whitesweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead,buckbean, and amaranth, and a variety of different food productsprepared from them, are substitutes for wheat and other grains, legumes,milk, eggs and a partial substitute for nuts.

[0011] U.S. Pat. No. 3,870,803 relates to an instant stuffing mix. Thebread crumb combinations are for white bread crumb: 30-95% by weightwhite bread crumb and 5-70% by weight whole wheat or corn bread. Thepreferred ratio is 50-95% white bread to 5-50% whole wheat bread. Forwhole wheat bread crumbs, the crumbs should be combined with at least50% by weight of white or corn bread crumb or mixtures thereof. FurtherSiems defines whole wheat bread as a mixture of bran free flour, whitebread and bran containing flour. Siems uses a white bread crumb becausethe stuffing based on the whole wheat bread crumb tends to be dry andnon-cohesive. This undesirable characteristic is overcome by theaddition of at least 50% by weight white or corn bread crumb or mixturesthereof to the whole wheat bread crumb.

[0012] Most individuals get their share of whole grain fibre in the formof bread. There are no healthy fibers used to make bread crumbs.

[0013] The whole wheat breads which are sold in grocery stores do notcontain 100% or anything near a majority of whole wheat flour. Wonderlight bread contains enriched wheat flour made of flour, barley malt,ferrous sulfate, and B vitamins. An ingredient of the product is wholewheat flour. Freihofer's Split top wheat bread is made from unbleachedenriched flour containing wheat flour, malted barley flour, iron,niacin, etc. One of the ingredients is also whole wheat flour. SuzanneDunaway's Handmade Italian Breads in 90 minutes describes a whole wheatbread which is made of 1 cup of whole wheat flour to 3½ to 4 cups ofunbleached bread flour.

SUMMARY OF THE INVENTION

[0014] The present invention relates to healthy bread crumbs andparticularly bread crumbs made from whole wheat flour, rye flour, wholegrain flour; low fat and/or baked blue tortilla chips, potato chips andtortilla chips; any type of nuts, pretzels made from whole grain and anytype of oat bran product.

[0015] It is an object of the present invention to prepare bread crumbswhich contain approximately 100% of any one of these grains or productsor may be used in any combination with each other or combined with anyother products or spices such that the percent of the grains or productsis not less than 25%. It is an object of the present invention toprepare bread crumbs where the percent of grains or products should bebetween approximately 50% to 100%. It is an object of the presentinvention where the percent of grains or products should be between 75%to 100%. The greater the percentage of grains or products described inthe present invention present in the bread crumb, the healthier thebread crumb.

[0016] It is an object of the present invention that the bread crumbsare used in combination with other foods to produce other food products.

[0017] It is an object of the present invention for the bread crumbs tobe made from predominantly whole wheat flour.

[0018] It is an object of the present invention for the bread crumbs tobe made of flour which is solely whole wheat flour.

[0019] It is an object of the present invention to use little or nowhite flour in the bread crumb.

[0020] It is an object of the present invention to assist in reducingcholesterol. It is an object of the present invention to provide a breadcrumb which is good for a person's diet.

DETAILED DESCRIPTION OF THE INVENTION

[0021] Rye bread has been proven to be effective in killing cancercells. It has been shown that rye can lessen the risk of breast,prostate and colon cancer. Another result is that rye helps people slim.That is because energy is removed from the body along with fibre,thereby preventing obesity and even helping people shed weight. Ryefibre has numerous good properties. They affect bowel functions,metabolic processes and the quality, amount and composition ofintestinal bacteria. They also influence gall acidity. This isespecially important, because some gall acids are carcinogens, whichmeans that they help cancer-causing substances to begin the process ofattacking the body.

[0022] Fibres also influence the body's hormone balance and lower theblood estrogen level, thereby lessening the risk of breast cancer. Theydilute toxic substances in the intestines and remove them.

[0023] When whole grain rye bread is eaten, the lignin in it provide theraw material from which hormone-like substances, especiallyenterolactone, is created in a person's intestines. These inhibit thegrowth of several kinds of cancer cells. Six slices of rye bread a dayprovide all the fibres the human body needs. To get the same amount fromvegetables, a person would have to eat 1.3 kilos of carrots, eight kilosof tomatoes or two kilos of apples.

[0024] Studies have shown the benefits of eating a diet with increasedlevels of fiber include alleviation or prevention of constipation andhemorrhoids, prevention of diseases of the colon such as diverticulosisand cancer, and assistance with weight control. In addition, someclinical research suggests that dietary fiber may play a role inimproving blood sugar control and diabetes.

[0025] Dietary fiber has been shown in reducing serum cholesterol andmay help decrease the incidence of heart disease. Large populationstudies have documented protection from heart disease from vegetable,fruit and cereal fibers. According to a new study from HarvardUniversity on the eating habits of 75,000 middle aged women with noprevious history of heart disease, those who ate the most whole grain(as little as three servings per day) including whole grain breads andcereals, popcorn, oatmeal, wheat germ, brown rice, kasha, and bulgarwere one third less likely to suffer a heart attack than those who atevirtually none.

[0026] The diseases of modem civilization are strongly associated withthe change in diet to one that is deficient in fruits, vegetables andwhole grain breads and cereals. Although refined breads and cereals arefortified specific B vitamins, they remain lower in fiber, folate, andvitamin E which have all been shown to lower the risk of heart disease.Taking over the counter dietary supplements is not sufficient becauseresearch shows that in addition to fiber, folate and vitamin E, thecardioprotective role of whole grain is also due to its many otherphytochemicals and antioxidants such as selenium, lignin,phytoestrogens, isoflavones, and phytic acid which may be lost in therefining process and are not replaced.

[0027] The present invention relates to healthy bread crumbs andparticularly bread crumbs made from whole wheat flour, rye flour, wholegrain flour; low fat and/or baked blue tortilla chips, potato chips andtortilla chips; any type of nuts; pretzels made from whole grain and anytype of oat or bran product. These products all have greater nutritionalvalue then traditional white bread crumbs. It is preferable to use wholegrain or darker grains to add even greater nutritional value.

[0028] In a preferred embodiment, a very small percent or no white orbleached flour is used in the bread crumb. In a preferred embodiment,the bread crumb contains less than 25% white flour. In a most preferredembodiment, the bread crumb contains less than 5% white flour.

[0029] The bread crumbs of the present invention may contain 100% of anyone of these grains or products or may be used in any combination witheach other or combined with any other products or spices such that thepercent of the grains or products is not less than 25%. Preferably thepercent of grains or products should be between approximately 50% to100%. It is an object of the present invention where the percent ofgrains or products should be between 75% to 100%.

[0030] The bread crumbs of the present invention will also be availablein combination with other foods to produce other food products. Forexample, the bread crumbs of the present invention can be combined withchopped sundried tomatoes, olive oil and spice to produce a crust. Thiscrust can be used to encrust other foods such as chicken breasts andfish.

[0031] The crumb products can also be used in combination with variouschopped nuts to produce a product that can also be used to encrust otherfoods. Some of the crumb products will be used purely for healthreasons, while others will be used for variety, taste and texture. Thesecrumb products are different from bread crumbs presently available tothe public, which presently has white bread used to produce this endproduct.

[0032] The bread crumbs of the present invention can be prepared innumerous ways known in the art. For instance, the bread crumbs of thepresent invention can be made by baking bread according to conventionalyeast leavening procedures, allowing the bread to stale then comminutingthe stale loaf to desired particle size. The time required for stalingis normally about 1 to 3 days. The introduction of gas to raise thedough to avoid using any yeast or ferment can also be used. Othermethods of manufacturing bread crumbs are described in the prior artreferences referenced above.

[0033] In an embodiment of the present invention the bread crumbs aremade from predominantly whole wheat flour. In a further embodiment, thebread crumbs are made from flour which is solely whole wheat flour.

EXAMPLES

[0034] Plain Whole Grain Bread Crumb

[0035] Ingredients: Whole Wheat Flour, Malted Barley, Salt, Yeast

[0036] Tomato and Herbs Whole Grain Bread Crumbs

[0037] Ingredients: Whole Wheat Flour, Malted Barley, Salt, Yeast,Tomato Powder, Basil, Tyme and Parsley.

[0038] Honey Almond Whole Grain Bread Crumbs

[0039] Ingredients: Whole Wheat Flour, Malted Barley, Salt, Yeast,Crushed Almonds, Honey Powder, Fructose and Maltodextrin

[0040] Cajun Whole Grain Bread Crumbs

[0041] Ingredients: Whole Wheat Flour, Malted Barley, Salt, Yeast,Onion, Garlic, Chili, Cumin, Tyme, Black Pepper, Paprika, Celery Seedand Cayene.

What is claimed:
 1. A bread crumb made from bread comprising flour, saidflour consisting essentially of whole wheat flour or rye flour or wholegrain flour; said bread crumb optionally comprising low fat or bakedblue tortilla chips, potato chips or tortilla chips, nuts, whole grainpretzels, oats or bran wherein said bread crumb contains less than 50%white flour.
 2. A method of coating food using the bread crumb ofclaim
 1. 3. The bread crumb of claim 1 wherein seasonings selected fromthe group consisting of sun dried tomatoes, olive oil, tomato powder,basil, thyme, parsley, almonds, honey, fructose, malodextrin, onion,garlic, chili, cumin, black pepper, paprika, celery seed and cayenne areadded to said bread crumb.